Restaurant Week Dinner LUNCH AND DINNER 26/46.00
Appetizers
Oysters. from Peconic/ cocktail or oreganato
Stuffed Portobello
Baked Clams prepared whole
Stuffed Longstem Artichokes
Mussels Meuniere leeks, lemon, wine, butter with grilled breads
Tuna Taco sashimi style , arugula, mango, radish and jalapeno salsa
Truffle Ricotta ..creamy ricotta, truffle oil, fresh lemon on toasted ciabatta
Avocado Flatbread..guacamole, cilantro pesto and goat cheese crumble
Arugula Salad endive, radicchio, diced cucumber, cherry tomatoes, fresh mozzarella, croutons/ balsamic vinaigrette
Caesar Salad
Main
Seafood Enbrodo..U8 head on shrimp, clams and mussels in classic tomato base broth
Ciopino..clams, mussels, shrimp, white fish, san marnzano tomato, over linguini with grilled breads
Salmon pan seared/ lemon beurre blanc over broccoli rabe with roasted Yukon potatoes
Halibut..broiled with lemon butter wine served over spinach risotto with grilled asparagus ADD 15
Chichen Fraincese over spinach risotto
New Zealand Lamb Chops marinated and served with chefs sauce of the evening/ mashed sweet potatoes fresh vegetable ADD 15
Chicken Marsala all natural hormone free boneless breast with garlic, shallots, fresh oregano, fresh sage, imported marsala, mushrooms, chicken stock / Yukon mashed and seasoned vegetables
Chicken Artichoke.. all natural hormone free boneless breast with garlic, shallots, baby artichoke, roasted peppers, spinach light stock over spinach risotto
Terres Major the bistro fillet from the shoulder served sliced over yukon mashed/ light mushroom ajus and sauteed broccoli rabe /roasted garlic
Fillet Mignon angus fillet with a classic sauce Au poivre/ Yukon gold mashed and fresh vegetables add 25
Rigatoni Bolognaise ground fillet, pork and veal, garlic, crushed tomatoes, basil, topped with fresh ricotta / served with grilled breads
Fresh Pappardelle shrimp tossed with broccoli rabe, wild mushrooms, baby artichoke hearts, sundried tomato pesto and romano cheese
Roberto Pasta.bacon, peas, asparagus, tomatoes, basil pesto, romano cheese, cream
Chefs Dessert
RESTAURANT WEEK LUNCH 26.00
Rigatoni Bolognaise ground fillet, pork and veal, garlic, crushed tomatoes, basil, topped with fresh ricotta / served with grilled breads
Fresh Pappardelle shrimp tossed with broccoli rabe, wild mushrooms, baby artichoke hearts, sundried tomato pesto and romano cheese
Roberto Pasta.bacon, peas, asparagus, tomatoes, basil pesto, romano cheese, cream
Salmon pan seared/ lemon beurre blanc over broccoli rabe with roasted Yukon potatoes
Chicken Marsala all natural hormone free boneless breast with garlic, shallots, fresh oregano, fresh sage, imported marsala, mushrooms, chicken stock / Yukon mashed and seasoned vegetables
Chicken Artichoke.. all natural hormone free boneless breast with garlic, shallots, baby artichoke, roasted peppers, spinach light stock over spinach risotto
Terres Major the bistro fillet from the shoulder served sliced over yukon mashed/ light mushroom ajus and sauteed broccoli rabe /roasted garlic
Arugula Salad endive, radicchio, diced cucumber, cherry tomatoes, fresh mozzarella, croutons with breaded chicken / balsamic vinaigrette
Farm Bowl..cajun salmon, arugula, diced cucumber, roasted peppers, avocado, boiled egg with a spicey parsley cilantro vinaigrette
Nemo Bowl..seared cajun shrimp, quinoa, spring mix, tomato, chopped broccoli rabe, diced, asparagus, carrots , tomatillo salsa fresh tomato basil vinaigrette
The Chopped House Salad..grilled shrimp, chopped romaine, bacon, chopped asparagus grilled red onions, croutons, olives, carrots, grape tomatoes with Caesar dressing….
Chefs Dessert:
Please help us provide you a wonderful service by not asking to change any dishes.